http://feveda.com.ve/mefistofel/486 This has stayed on top of the list of my favourite delicacies…God knows from when. Every time I go to a sweet shop, I end up getting Kalakand…find it so…tempting…
http://inter-actions.fr/bilobrusuy/2813 Having said this, my hubby doesn’t let me buy anything from the sweet shop anymore, for he knows my definite choices. Thus started making home-made Kalakand.
get link History says this sweet originated from a place called Alwar in Rajasthan, the state that can boast about few of the finest sweets ever produced by our country.
And guess what…we are speaking about a two ingredient magic here. Yes…just a couple of ingredients and you get the delicious Kalakand ready in no time. So here goes the recipe for the quick cook Kalakand –
combivent 0 5mg Prep time: 5 mins; Cooking time: 10 mins.
var beställa kamagra Ingredients
- Crumble/grate the Paneer.
- Transfer the Paneer to a non-stick pan.
- Add Condensed milk to this and combine.
- Heat up the mix on the lowest flame.
- Keep stirring to avoid the mix sticking to the bottom of the pan.
- Add a pinch of cardamom and give a final fold.
- Take off the heat when it starts leaving the sides of the pan.
- Transfer to a greased tin.
- Cut into desired shape once it cools down and holds shape.
investir opções binárias Note:
- If you are using refrigerated Paneer blocks, it is best to grate it to avoid a clumpy Kalakand. I have used freshly made Paneer, hence crumbled it.
- If you are unable to make shapes out of the Kalakand, just refrigerate till it hardens a little.
http://serezin-du-rhone.fr/pifpaxys/3445 Recipe Steps:
1. Take crumbled Paneer in a non-stick pan.
2. Add Condensed milk to it.
3. Stir till all the liquid in the mix evaporates.
4. Add cardamom to the mix and give a final fold.
5. Transfer to a greased tin and cut into desired shapes once set.